Kiwi is most commonly eaten as is by cutting in half and spooning out the inside, but it can also make a great addition to breakfast food, salad or dessert. It can be used in smoothies (try with bananas and avocado), as a topping for granola and yogurt or cereal, or as a decorative and delicious addition to pie or meringue. It makes a great addition to fruit salad or even a green salad if you’re feeling adventurous. And, kiwi makes for a refreshing drink when added to ice water with mint and/or a squeeze of lemon.
A favorite of Italians, whom it is believed their cultivation originated with, Treviso radicchio look a bit like purple romaine hearts. Italians almost never use radicchios in a mixed salad, but savor them alone with the simplest of olive-oil dressings. Often, they cook radicchio, turning to varieties like Treviso, that are milder in flavor, since the bitterness of radicchio intensifies with cooking. The tonic bitterness, however, is a good contrast to rich or fatty flavors. Radicchio is good braised, grilled, or in a soup. Store: keep radicchio in a tightly sealed bag in the refrigerator for up to one week.
Greens beans make a great side for dinner, especially if you sauté them in little olive oil and garlic. To cook more evenly blanch first by adding to a pot of boiling for 2 minutes. Then drain and put in ice water to stop the cooking process. Sauté garlic in olive oil and add green beans, sautéing until lightly seared. Add salt and pepper to taste. Green beans can also be easily baked in the oven like any other vegetable. Simply spread out evenly on a baking sheet, drizzle with olive oil, salt, pepper, and garlic powder, and toss to coat. Bake at 425° for 15 minutes. Take out after about ten minutes and shake to turn. Sprinkle with some parmesan and serve.
Featured Recipe: Roasted Treviso
Cook time: 20 minutes. Serves 2-4.
1 head Treviso
1 to 2 teaspoons extra virgin olive oil or other cooking oil
1 to 2 teaspoons balsamic vinegar
- Preheat oven to 450 degrees.
- While the oven heats, trim the treviso: cut in half lengthwise. Rub or brush the entire treviso halves with oil. Spread across baking sheet, cut side up.
- Cook until the edges are wilted, about 12 minutes. Turn over, and roast until tender, another 8 minutes or so.
- Remove from oven, sprinkle the cooked cut-side with salt.
- Transfer to a serving platter and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.
Alternate toppings: parmesan cheese or crumbled blue cheese with or without the balsamic, or, drizzle of rice wine vinegar & hot chile oil, sprinkle with red chile flakes instead of the balsamic.
adapted from recipe by thespruce.com